Recipes

1. In deep 12 inch skillet, heat oil over medium-high heat until hot.

2. Add turkey wings and cook 10 to 15 minutes or until golden on all sides.

3. Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.

4. Transfer turkey and vegetables to a large bowl.

5. Add wine to skillet, and stir until browned bits are loosened.

6. Return turkey and veggies to skillet.

7. Stir in broth, thyme and 3 cups water, heat to boiling over high heat.

8. Reduce heat to medium-low; simmer, uncovered, 45 minutes.

9. Strain into an 8-cup measure or a large bowl; discard solids.

10. Let broth stand a few seconds until fat separates from meat juice.

11. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.

12. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.

13. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.

14. Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.

15. At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.

16. Gravy can be reheated in microwave prior to serving.

I can't always find wings, so I use Turkey legs and works just fine!!!